WO2011083556A1 - Boisson maltée sans alcool contenant de l'ornithine très aromatisée - Google Patents

Boisson maltée sans alcool contenant de l'ornithine très aromatisée Download PDF

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Publication number
WO2011083556A1
WO2011083556A1 PCT/JP2010/007584 JP2010007584W WO2011083556A1 WO 2011083556 A1 WO2011083556 A1 WO 2011083556A1 JP 2010007584 W JP2010007584 W JP 2010007584W WO 2011083556 A1 WO2011083556 A1 WO 2011083556A1
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WO
WIPO (PCT)
Prior art keywords
ornithine
alcohol
malt beverage
free
hydrochloride
Prior art date
Application number
PCT/JP2010/007584
Other languages
English (en)
Japanese (ja)
Inventor
幸昌 大和
雄人 太田
欣也 栗原
Original Assignee
キリンホールディングス株式会社
麒麟麦酒株式会社
キリンビバレッジ株式会社
小岩井乳業株式会社
協和発酵バイオ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by キリンホールディングス株式会社, 麒麟麦酒株式会社, キリンビバレッジ株式会社, 小岩井乳業株式会社, 協和発酵バイオ株式会社 filed Critical キリンホールディングス株式会社
Priority to NZ601011A priority Critical patent/NZ601011A/en
Priority to KR1020127020526A priority patent/KR101410118B1/ko
Priority to US13/520,724 priority patent/US20130030054A1/en
Priority to AU2010340659A priority patent/AU2010340659B2/en
Priority to BR112012016670-0A priority patent/BR112012016670A2/pt
Priority to SG2012049060A priority patent/SG182325A1/en
Publication of WO2011083556A1 publication Critical patent/WO2011083556A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/04—Gluconic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/06—Amino acid
    • A23V2250/0636—Ornithine

Definitions

  • the present invention relates to an alcohol-free malt beverage containing ornithine that retains the ornithine health function and the excellent flavor of the alcohol-free malt beverage, and a method for producing the same.
  • Non-alcoholic fermented beverages having an alcoholic beverage flavor with an alcohol content of less than 1% have been developed due to the diversification of beverages.
  • Non-alcohol fermented beverages with an alcohol content of less than 1% are manufactured by various methods, for example, a method of suppressing fermentation of fermentable sugars as much as possible in the manufacturing process, and suppressing alcohol production using special yeast A method in which the alcohol content is less than 1% by distillation after production of the alcoholic beverage, a method in which the alcohol content is less than 1% by dialysis after the production of the alcoholic beverage, and the alcoholic beverage is treated with an asymmetric reverse osmosis membrane
  • a method of reducing the alcohol content to less than 1% is known.
  • ⁇ -glucosidase was added in the preparation process in beer production to convert fermentable saccharides in the saccharified liquid into non-fermentable saccharides, thereby reducing the concentration of alcohol produced in the fermentation process in the production of fermented beverages.
  • a method for producing a non-alcohol fermented beverage such as non-alcohol beer has been disclosed (Japanese Patent Laid-Open No. 5-68528). All of these disclosed non-alcoholic fermented beverages are adjusted to have an alcohol content of less than 1%. It is not a non-alcoholic beverage with an alcoholic beverage flavor that does not substantially contain any components.
  • Ornithine is known as a component having such a health function.
  • Various health functions of ornithine have been known for some time. For example, anti-fatigue effect (WO 2004/078171), blood alcohol concentration reduction effect (WO 2007/023931), sleep improvement effect (JP 2006-342148 A), blood flow improvement effect (WO 2007/049628), muscle mass increase
  • WO2007 / 077995 Various physiological functions such as effects (WO2007 / 077995) are known, and these components have been used as health foods or the like by adding the ingredients to various foods or beverages or, usually, by tableting.
  • Ornithine is sold as ornithine hydrochloride as a raw material for food and drink because it is alkaline and difficult to use as it is.
  • ornithine hydrochloride has a problem that the chloride ion concentration becomes high when it becomes an aqueous solution, and if it exceeds a certain concentration, it may cause adverse effects such as corrosion on manufacturing equipment such as tanks and piping and can containers.
  • the salty taste is felt, and it is used as ornithine aspartate.
  • ornithine aspartate When ornithine aspartate is used, it does not contain chloride ions, so there is no problem like ornithine hydrochloride, but because of the unique taste of ornithine aspartate, it is preferable to produce dairy products containing ornithine aspartate. There is a problem that will decrease.
  • An object of the present invention is to provide an ornithine health function to an alcoholic beverage-flavored alcohol-free malt beverage substantially free of alcohol, and also has an ornithine-containing alcohol-free malt beverage that retains the excellent flavor of the alcohol-free malt beverage, And a manufacturing method thereof.
  • ornithine health function is added to alcohol-free malt beverages, sourness and umami are harmonized as beer-like beverages, have a beer-like flavor, and have no ornithine-containing taste.
  • An object is to provide an alcohol malt beverage and a method for producing the same.
  • the added ornithine material increases the pH and wort buffering capacity of the wort, which is excessive based on the Food Sanitation Act. If the sterilization conditions are necessary and the pH is adjusted to avoid this, the sourness strength is increased and the taste as a beverage is lost. Moreover, depending on the ornithine material to be added, an excessive umami taste is imparted to the beverage, or a different flavor of the ornithine material is imparted, resulting in a taste problem as a beverage.
  • the present inventor has solved the problem that occurs when ornithine is added to such an alcohol-free malt beverage, imparts an ornithine health function to the alcohol-free malt beverage, and has an excellent flavor of the alcohol-free malt beverage.
  • ornithine and ornithine aspartate were used as the ornithine ingredients, and both were added to the beverage at a specific weight ratio.
  • a non-alcoholic malt beverage containing ornithine that avoids the increase in wort pH and wort buffering capacity, and the addition of ornithine ingredients, and the addition of ornithine health functions and the excellent flavor of alcohol-free malt beverages. It has been found that it can be manufactured, and the present invention has been completed.
  • the present invention in the production of ornithine-free alcoholic malt beverage, ornithine hydrochloride, ornithine aspartate as an ornithine raw material, and ornithine hydrochloride relative to the ornithine equivalent total weight of ornithine hydrochloride and ornithine aspartate
  • ornithine hydrochloride relative to the ornithine equivalent total weight of ornithine hydrochloride and ornithine aspartate
  • wort with a pH of less than 4.0 must be sterilized at 65 ° C for 10 minutes or more.
  • sterilization under conditions of 85 ° C. ⁇ 30 minutes or more is required.
  • the product pH needs to be greatly lowered with an organic acid or the like, resulting in a strong acidity.
  • ornithine hydrochloride an ornithine material that does not raise the pH, reduces the amount of organic acid used, but increases the concentration of chloride ions derived from ornithine hydrochloride, corroding production equipment and final product cans. Risk increases.
  • ornithine hydrochloride and other ornithine materials can be used in combination to reduce the chloride ion concentration derived from ornithine hydrochloride.
  • ornithine hydrochloride and ornithine aspartate in combination, it is possible to reduce the chloride ion concentration derived from ornithine hydrochloride and to create an optimal wort that does not increase wort pH. I found it. Furthermore, when using ornithine materials containing amino acids other than ornithine, such as ornithine aspartate, excessive umami content can be reduced by increasing the ratio of ornithine hydrochloride, and alcohol-free malt containing ornithine with excellent flavor. Succeeded in serving beverages.
  • the blending amount of ornithine hydrochloride and ornithine aspartate is preferably at least 0.05% by weight as ornithine per product of alcohol-free malt beverage.
  • the amount of ornithine aspartate is preferably 500 ppm or less.
  • ornithine hydrochloride and ornithine aspartate when manufacturing an ornithine-free alcoholic malt beverage, can be used together as an ornithine raw material, and an organic acid can be added to adjust the product pH.
  • the organic acid to be added include one or more organic acids selected from malic acid, gluconic acid, and phytic acid.
  • the organic acid is preferably added to adjust the pH of the product to less than pH 3.80.
  • an organic acid to add it can also use together with other organic acids, for example, lactic acid etc. with the said organic acid.
  • the addition amount of malic acid is 0.058 to 0.078% v / v per wort.
  • the ratio of the ornithine equivalent weight of the ornithine hydrochloride to the ornithine equivalent total weight of the ornithine hydrochloride and the ornithine aspartate used is 80% or more, preferably the use amount of the ornithine hydrochloride and the ornithine hydrochloride.
  • the ornithine equivalent of ornithine hydrochloride relative to the ornithine equivalent total weight of ornithine hydrochloride and ornithine aspartate used
  • the alcohol-free malt beverage in the present invention is a malt beverage substantially free of alcohol.
  • the alcohol-free malt beverage include wort preparation step, wort boiling step, boiled wort low-temperature treatment step, and adsorption.
  • An alcohol-free malt beverage produced by a wort non-fermentation step by a wort flavor removal step by treatment and produced without passing through a fermentation step in the production of the alcohol-free malt beverage can be mentioned.
  • the present invention includes an ornithine-containing alcohol-free malt beverage that is produced by the method for producing an alcohol-free malt beverage of the present invention and that retains the ornithine health function and the excellent flavor of the alcohol-free malt beverage.
  • ornithine-containing alcohol-free malt beverage when ornithine-containing alcohol-free malt beverage is produced, ornithine hydrochloride, ornithine aspartate is used in combination as the ornithine raw material, and ornithine hydrochloride and ornithine aspartate are used.
  • An ornithine-containing alcohol-free malt beverage having an ornithine health function and having an excellent flavor of an alcohol-free malt beverage wherein the ratio of the ornithine-based weight of the ornithine hydrochloride to the ornithine-converted total weight is 20% or more
  • the ratio of the ornithine-converted weight of the ornithine hydrochloride to the ornithine-converted total weight of the ornithine hydrochloride and ornithine aspartate used in the production method and (2) used is 60% or more, as described in (1) above Ornithine health function and alcohol-free Ornithine-containing alcohol-free malt beverages that retain the excellent flavor of bud beverages and (3) Ornithine hydrochloride ornithine equivalent weight ratio of ornithine hydrochloride and ornithine aspartate total ornithine equivalent weight 80% or more of the production method of ornithine-containing alcohol-free malt beverage
  • the present invention (6) in the production of ornithine-free alcohol-free malt beverage ornithine raw materials and ornithine aspartate are used together as an ornithine raw material, and an organic acid is added to adjust the product pH.
  • the amount of malic acid used is 0.058 to 0.078% v / v per wort, and the ornithine equivalent of ornithine hydrochloride relative to the ornithine equivalent
  • the present invention provides (11) ornithine hydrochloride with respect to the ornithine converted total weight of ornithine hydrochloride and ornithine aspartate, wherein the amount of phytic acid used is 0.03 to 0.06% v / v per wort
  • the ornithine health function according to any one of (1) to (11) above, wherein the beverage production method and (12) the alcohol-free malt beverage are produced by a non-fermentation process of wort.
  • Ornithine-containing alcohol-free malt beverage with ornithine health function and excellent flavor of alcohol-free malt beverage produced by the method for producing alcohol-free malt beverage as described above, or (14) 0.05% by weight of ornithine It comprises an ornithine-free alcoholic malt beverage containing ornithine, which has an ornithine health function characterized by containing 0.2% by weight or more and retains the excellent flavor of an alcohol-free malt beverage.
  • the present invention provides an alcohol-free malt beverage containing ornithine that imparts an ornithine health function and retains the excellent flavor of an alcohol-free malt beverage in an alcoholic beverage-flavored alcohol-free malt beverage substantially free of alcohol. To do.
  • the present invention in the production of ornithine-free alcoholic malt beverage, ornithine hydrochloride, ornithine aspartate as an ornithine raw material, and ornithine hydrochloride relative to the ornithine equivalent total weight of ornithine hydrochloride and ornithine aspartate
  • ornithine hydrochloride relative to the ornithine equivalent total weight of ornithine hydrochloride and ornithine aspartate
  • the alcohol-free malt beverage that imparts the ornithine health function is prepared as a malt beverage that does not include a fermentation step and does not substantially contain alcohol in the preparation process.
  • the alcohol-free malt beverage is produced by, for example, a wort non-fermentation step by a wort preparation step, a wort boiling step, a low temperature treatment step of boiled wort, and a wort flavor removal step by adsorption treatment. Mention may be made of alcohol-free malt beverages. Below, manufacture of this alcohol-free malt drink is demonstrated.
  • wort is prepared.
  • this step for example, (a) a step of obtaining a wort having a sugar content of 4 to 14% by saccharification and filtration of a mixture of malt, auxiliary material and water, and (b) the obtained wort. It can be obtained by adding a hop, followed by a step of boiling, and then (c) a step of cooling the boiled wort.
  • the pulverized malt may be any barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size.
  • auxiliary materials include rice, corn starch, corn grits, and sugars.
  • the quality of water may affect the texture (taste), flavor, and taste of the product obtained in some cases, but is not particularly limited as long as the effects of the present invention are exhibited.
  • the ratio of the malt pulverized product, the auxiliary material, and water in the mixture can be appropriately determined.
  • saccharification and filtration of such a mixture can be performed by a conventional method.
  • the alcohol-free malt beverage imparting ornithine health function in the present invention is prepared as a malt beverage that does not include a fermentation step and substantially does not contain alcohol in the preparation process.
  • unfermented wort prepared in the manufacture of fermented malt beverages such as beer has a strong off-flavor (wort odor), which is far from beer flavor. It is known that the same off-flavor is strong even with slight fermentation.
  • hops or processed products derived from hops such as a fraction of hop essential oil components, are used.
  • Adjustment of the hop-derived aroma component in the malt beverage is performed according to the addition timing, addition amount of the hop and / or hop essential oil component in the wort boiling step, or the addition amount of the hop essential oil component after the wort boiling step.
  • off-flavor can be effectively reduced by adding hops 2 g / L during boiling for 90 minutes.
  • hops are not added during boiling and hop essential oil is added in the subsequent step of boiling, the same effect can be obtained.
  • the more hops are added and added near the end of boiling, or the more hop essential oil is added in the subsequent process the more the hop resin-like scent is emphasized, conversely with off-flavor, The result is a significant loss of balance.
  • the content of myrcene, ⁇ -humulene, or ⁇ -serinen which is a hop-derived aroma component in the malt beverage, provides an off-flavor wort odor reducing effect. Therefore, as an indicator component value by GC / MS (GC mass spectrum), myrcene 2.5 ppb or more, ⁇ -humulene 5.2 ppb or more, or ⁇ -serinene is a quantitative ion 93 m / z with respect to the ion 110 m / z of the internal standard substance borneol.
  • the response ratio of z is adjusted to 1.5% or more as a quantitative value, and the index component value for suppressing hop-derived odor is adjusted to less than 187.5 ppb or less than 65.1 ppb ⁇ -humulene. It is preferable.
  • the hop-derived aroma component in the malt beverage it is possible to prepare an alcohol-free malt beverage having reduced off-flavor regardless of fermentation and retaining the hop aroma component.
  • the wort thus obtained can be treated with an adsorbent that removes the wort flavor to adsorb and remove the wort flavor.
  • the malt beverage obtained as described above is then filtered to remove unwanted proteins and adsorbents. Filtration can be performed using a diatomaceous earth filter.
  • a process performed in the production of normal beer or sparkling liquor for example, adjustment of final concentration with degassed water, pasteurization, pasting into containers (for example, barrels, bottles, cans) Filling (packaging), container labeling, etc. can be performed.
  • the pH adjuster can be added at any stage of the above-described production method.
  • the organic acid added for adjusting the pH include one or more organic acids selected from lactic acid, malic acid, gluconic acid, and phytic acid.
  • the organic acid is preferably added to adjust the pH of the product to less than pH 3.80.
  • the ornithine used in order to provide an ornithine health function to an alcohol-free malt drink can use the hydrochloride normally used as an ornithine salt, and an aspartate.
  • the amount of ornithine hydrochloride and ornithine aspartate is at least 0.05% by weight as ornithine per product of alcohol-free malt beverage.
  • the ornithine content per product of the alcohol-free malt beverage is preferably 0.05% to 0.2% by weight.
  • the amount of ornithine is preferably 0.2% by weight, more preferably 0.17% by weight, from the viewpoint of corrosiveness and umami of the can.
  • the amount of ornithine aspartate is preferably 500 ppm or less.
  • the ornithine health function is preferably adjusted within the range of 250 mg to 2000 mg as ornithine per beverage. Is preferred. Further, it is preferably adjusted to a range of 250 mg to 1000 mg.
  • the weight ratio of the ornithine hydrochloride and the ornithine aspartate of the ornithine raw material to be added is such that the ratio of the ornithine equivalent weight of the ornithine hydrochloride to the ornithine equivalent total weight of the ornithine hydrochloride and the ornithine aspartate is 20% or more.
  • an appropriate weight ratio can be appropriately determined and used depending on the type and amount of the organic acid used for pH adjustment.
  • the ornithine equivalent of ornithine hydrochloride relative to the ornithine equivalent total weight of ornithine hydrochloride and ornithine aspartate used
  • ornithine of ornithine hydrochloride relative to the ornithine equivalent total weight of ornithine hydrochloride and ornithine aspartate used
  • the above-mentioned method produces an alcohol-free malt beverage imparted with ornithine's health function, and ornithine can be added at any stage of the production process of the alcohol-free malt beverage.
  • the raw material containing ornithine hydrochloride and ornithine aspartate for adding ornithine is not specifically limited.
  • ornithine hydrochloride, ornithine aspartate itself, a free form of the ornithine (solution having an ornithine content of 100%), and the like are conceivable.
  • Ornithine hydrochloride and ornithine aspartate were added to the boiled wort at a ratio of 6 levels shown in Table 1, and finally, cooled wort having an ornithine concentration adjusted to 990 to 1300 mg / L was prepared. Lactic acid, malic acid, gluconic acid, and phytic acid were added to the cooled wort to reduce the pH to 3.80. Finally, the ornithine concentration was adjusted to 990 to 1300 mg / L.
  • [acidity] indicates 1 to 5 grades, with 1 indicating strong acidity.
  • [Adequacy as a beverage] was evaluated based on 1 to 5 grades, with 3 or more being suitable as a beverage.
  • [Umami Intensity] was rated on a 1-5 scale, with 1 being the rest after umami, and 5 being the remainder after umami, with a clear taste.
  • a chlorine concentration of 200 ppm or more increases the risk of corrosiveness of the can, and therefore it is necessary to test in advance for the presence of corrosiveness. Although there is no general knowledge, 300 ppm or less is safe from past results.
  • the production method of the present invention is suitable for the production of an alcohol-free malt beverage containing ornithine with excellent flavor that does not cause sourness or umami.
  • Ornithine hydrochloride: ornithine aspartate 20: 80 to 80:20, more preferably ornithine, from a comprehensive point of view, in addition to appropriateness as a drink, from the perspective of reducing the remaining after umami and chloride ion concentration
  • As the organic acid it was confirmed that phytic acid and gluconic acid are particularly preferable organic acids.
  • the present invention provides an alcohol-free malt beverage containing ornithine that imparts an ornithine health function and retains the excellent flavor of an alcohol-free malt beverage in an alcoholic beverage-flavored alcohol-free malt beverage substantially free of alcohol. To do.

Abstract

L'invention concerne : une boisson maltée sans alcool qui contient de l'ornithine et qui est obtenue par le fait de conférer une fonction de soins de la santé due à l'ornithine à une boisson maltée sans alcool qui ne contient sensiblement pas de composant alcoolique, qui présente une saveur de boisson alcoolique et qui conserve une excellente saveur de boisson maltée sans alcool, ainsi qu'un procédé qui permet d'obtenir la boisson maltée sans alcool contenant de l'ornithine. Dans le procédé de préparation d'une boisson maltée sans alcool contenant de l'ornithine, du chlorhydrate d'ornithine et de l'aspartate d'ornithine sont utilisés en combinaison, en tant que matières premières d'ornithine, en quantités telles que la proportion de chlorhydrate d'ornithine en termes de teneur en ornithine par rapport au poids total du chlorhydrate d'ornithine et de l'aspartate d'ornithine en termes de teneur en ornithine est supérieure ou égale à 20 %. De cette manière, une boisson maltée sans alcool contenant de l'ornithine à laquelle est conférée une fonction de soins de la santé due à l'ornithine et qui conserve une excellente saveur de boisson maltée sans alcool peut être obtenue. Dans le procédé, en plus du chlorhydrate d'ornithine et de l'aspartate d'ornithine, un acide organique peut être ajouté pour ajuster la valeur du pH du produit. L'acide organique devant être ajouté peut être au moins un acide organique choisi parmi l'acide malique, l'acide gluconique et l'acide phytique.
PCT/JP2010/007584 2010-01-08 2010-12-28 Boisson maltée sans alcool contenant de l'ornithine très aromatisée WO2011083556A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
NZ601011A NZ601011A (en) 2010-01-08 2010-12-28 Highly flavored ornithine-containing alcohol-free malt beverage
KR1020127020526A KR101410118B1 (ko) 2010-01-08 2010-12-28 고향미 오르니틴 함유 무알코올 맥아 음료
US13/520,724 US20130030054A1 (en) 2010-01-08 2010-12-28 Highly flavored ornithine-containing alcohol-free malt beverage
AU2010340659A AU2010340659B2 (en) 2010-01-08 2010-12-28 Highly flavored ornithine-containing alcohol-free malt beverage
BR112012016670-0A BR112012016670A2 (pt) 2010-01-08 2010-12-28 bebida de malte sem álcool contendo ornitina altamente flavorizada.
SG2012049060A SG182325A1 (en) 2010-01-08 2010-12-28 Highly flavored ornithine-containing alcohol-free malt beverage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2010003191A JP5227978B2 (ja) 2010-01-08 2010-01-08 高香味オルニチン入り無アルコール麦芽飲料
JP2010-003191 2010-01-08

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WO2011083556A1 true WO2011083556A1 (fr) 2011-07-14

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US (1) US20130030054A1 (fr)
JP (1) JP5227978B2 (fr)
KR (1) KR101410118B1 (fr)
AU (1) AU2010340659B2 (fr)
BR (1) BR112012016670A2 (fr)
NZ (1) NZ601011A (fr)
SG (1) SG182325A1 (fr)
TW (1) TWI434660B (fr)
WO (1) WO2011083556A1 (fr)

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JP2011132174A (ja) * 2009-12-24 2011-07-07 Kirin Holdings Co Ltd 持久力向上剤
CN103960731A (zh) * 2013-01-30 2014-08-06 王玮 一种含门冬氨酸鸟氨酸的饮品及其制备方法
JP2017063723A (ja) * 2015-09-30 2017-04-06 キリン株式会社 未発酵のビールテイストノンアルコール飲料およびその製造方法
CN107619428A (zh) * 2017-09-22 2018-01-23 南京优科生物医药研究有限公司 鸟氨酸与门冬氨酸二肽化合物的酰化衍生物及其应用

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JP7053150B2 (ja) * 2017-01-24 2022-04-12 キリンホールディングス株式会社 非発酵ビールテイスト飲料
JP7258525B2 (ja) * 2017-12-04 2023-04-17 花王株式会社 飲料組成物
JP6829487B2 (ja) * 2019-07-11 2021-02-10 株式会社東洋新薬 抗疲労剤
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CN103960731A (zh) * 2013-01-30 2014-08-06 王玮 一种含门冬氨酸鸟氨酸的饮品及其制备方法
CN103960731B (zh) * 2013-01-30 2016-04-27 王玮 一种含门冬氨酸鸟氨酸的饮品及其制备方法
JP2017063723A (ja) * 2015-09-30 2017-04-06 キリン株式会社 未発酵のビールテイストノンアルコール飲料およびその製造方法
CN107619428A (zh) * 2017-09-22 2018-01-23 南京优科生物医药研究有限公司 鸟氨酸与门冬氨酸二肽化合物的酰化衍生物及其应用
CN107619428B (zh) * 2017-09-22 2020-08-28 南京优科生物医药研究有限公司 鸟氨酸与门冬氨酸二肽化合物的酰化衍生物及其应用

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TW201138647A (en) 2011-11-16
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AU2010340659B2 (en) 2013-12-12
BR112012016670A2 (pt) 2018-01-23
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NZ601011A (en) 2013-12-20

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